Monday, September 21, 2009

Sticky Chicken and Why It's Not Sticky

If you dream of putting Kenny Roger's Roasters, Boston Market, and other rotisserie style chickens to shame, here is your recipe. It is ridiculously easy!! With a capital "R". And delicious.

When whole chickens go on sale for .69 a pound, I round up as many as I can afford. When I get home I multiply the dry rub recipe, line them up and rub 'em down. Then they each go in a zipper bag and into the freezer.

Now just thaw overnight and bake as per the recipe. Then wait for the undying devotion that will soon be pledged to you.

Oh, and the chicken? It is not sticky. It's called sticky chicken because when you get done smacking around that dry rub you're going to look a little bit like this:

Combine spices. Clean and dry chicken. Rub with spices, inside and out. Now you have three choices: 1) Place in zipper bag and freeze. 2) Place in roasting pan, cover and refrigerate overnight. 3) Slap that puppy in the pan and get on with the roasting already. The outcome will not be affected by the method you start with.

To roast: Thaw, if frozen. Put about 1/4 cup water in bottom of pan around chicken. Roast in 250 degree oven for 5 hours. Yes, 5 hours. Baste a few times. For safety, the chicken should reach an internal temperature of 180 F. Let rest 10 minutes, carve and serve.

It can also be done in the crock pot, but I haven't tried that yet. If you make yours in the crock pot, please let me know how it works!

Oh!! I do this in the crockpot and it comes out great, although often falls apart on me because I cook longer than I probably should (at work all day so not much choice). But it still tastes great. Here's a link to my version: http://savingsninja.blogspot.com/2009/07/menu-plan-monday-7509.html#stickychickenApplying the rub before freezing is a great idea!

Thank you Kay and Ninja. I'm glad to know it will work in the crock pot, too!!

Melissa, I've not tried the McCormick seasoning. I think the main idea is the salt does the same thing that "brining" the chicken would. You wouldn't want to eat the skin,but the meat doesn't taste salty and is very tender.

I'm new to your blog and I'm LOVING it! I found you from a comment you left over at mooreminutes.com (I love her blog too). For some miscellaneous information, I am a fifty year old grandma to three little boys, I homeschooled our two children through high school, and like you I do so enjoy crocheting. Your blog is delightful and full of inspiration. Thanks bunches!

Just found you through Tasty Tuesday. You must have had someone else take the raw chicken pictures, right? ;)

I love the right to life stuff in your sidebar.

I’m hosting an October Fest Carnival of Super Foods starting Thursday. If you have any recipes with beans/legumes on your site (new or old ones), come on over to link up this week. More details at my site and the themes for the other weeks. (www.kitchenstewardship.com)Thanks, Katie

I made this last night and it was excellent. I only changed a few things: I put about half a stick of butter on the bird and in between the skin and the breast; and I used chicken broth instead of water..just because I had it and needed to use it. So delicious!!! It was juicy and so easy to carve. It just fell off the bone! Thanks for sharing!!

This chicken was so delicious! I made it last night with a few changes: I put about half a stick of butter on the bird and in between the skin and the breast; and I used chicken broth instead of water (mainly because I had it and needed to use it). Yummy! The meat just fell off the bone and it was so tender and juicy! Thanks for sharing this easy recipe!